Ingredients
- Nori sheets
- Sea salt
- Sesame seeds
- Garlic powder *see note below
- Olive oil or Pam organic olive oil spray
Preparation
Step 1
Directions:
1. Heat oven to 250 degrees.
2. Lay a sheet of nori on a cutting board. Wet your hand in the tap, then spritz the nori with the water from your hand. Your goal is to make the nori pliable enough to fold in half, but not to soggy it starts to turn back into seaweed. Err on the side of too little; you can easily add more. Sprinkle the nori with sea salt, and fold the sheet in half. The water should make the two halves stick together so you have a double-thick chip. If it doesn’t stick, spritz with a little more water. (You can also brush with water or use a spray bottle, but why involve another tool? As much as possible, food prep should be done with your hands.)
3. Use kitchen shears or a very sharp knife to cut the nori sheets into strips. I cut mine into eighths, but it really doesn’t matter.
4. Transfer strips to a cookie sheet in a single layer. Spray with the organic Pam spay or brush with olive oil. (Again, you can use your fingers to apply the oil), then sprinkle with a garlic powder and sesame seeds.
You can see my attempts at other flavors: sesame, plain garlic,
and plain salt. Sesame was definitely the best.
5. Bake them for about 15 to 20 minutes; they will crisp and turn a lovely dark, glossy green.
6. When chips are done, let them cool and then crunch! crunch! crunch!